Fish With Brown Butter Lemon Sauce
"I love fish cooked this way. Cod is the fish of choice, but another white mild fish can also be substituted. Source: Geoffrey Zakarian"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (525.9 g)
- Calories 1081.6
- Total Fat - 95.1 g
- Saturated Fat - 48.6 g
- Cholesterol - 295.4 mg
- Sodium - 464.7 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 6.8 g
- Sugars - 6.2 g
- Protein - 38.2 g
- Calcium - 135.7 mg
- Iron - 3.2 mg
- Vitamin C - 122.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
Step 2
Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
Step 3
Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
Step 4
Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
Tips
No special items needed.
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